Blend 80g of almonds and hazelnuts.
Add 40g of pitted Medjoul dates previously soaked for at least 30 minutes.
Add 1 tablespoon of pure coconut oil and 1 tablespoon of shredded coconut.
Continue blending until you get a moldable mixture.
Shape the mixture into heart-shaped molds and place in the fridge to rest for a few hours.
Prepare the cream: strain 1 plain soy yogurt to collect only the thickest part.
Add 1 teaspoon of hazelnut and date cream to the cream.
Fill the bases with the obtained cream.
Decorate with a hazelnut, dark chocolate shavings, and a drizzle of hazelnut and date cream.
Blender
Heart-shaped molds
Ideal recipe for a healthy and tasty breakfast.
Italy, Lombardia
